Similar Items: Calibration development for nutritional evaluation of Yam (Dioscorea sp.) using Near-Infrared Reflectance Spectrophotometry (NIRS)
- Near-Infrared Reflectance Spectrophotometry (NIRS) application in the amino acid profiling of Quality Protein Maize (QPM)
- Prediction of functional characteristics of gari (cassava flakes) using near-infrared reflectance spectrometry
- Germplasm variability-assisted near infrared reflectance spectroscopy chemometrics to develop multi-trait robust prediction models in rice
- A review of the use of Near-Infrared Hyperspectral Imaging (NIR-HSI) techniques for the non-destructive quality assessment of root and tuber crops
- Application of Near Infra-red Reflectance Spectroscopy (NIRS) in screening of fresh cassava (Manihot esculenta) storage roots for provitamin A carotenoids
- Near-InfraRed Spectroscopy (NIRS) equation: ICARDA chickpea straw calibration model
Author: Alamu, Emmanuel Oladeji
- Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot)
- Situational analyses on cowpea value chain in Zambia: the case of an untapped legume
- Near-Infrared Reflectance Spectrophotometry (NIRS) application in the amino acid profiling of Quality Protein Maize (QPM)
- Characterization and classification of the provitamin A carotenoids of deep yellow-fleshed bitter yam (Dioscorea dumetorum) varieties
- Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz)
- Assessment of dietary diversity of mothers and children of 6-24 months from eastern and southern provinces of Zambia
Author: Adesokan, Michael
- Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot)
- Near-Infrared Reflectance Spectrophotometry (NIRS) application in the amino acid profiling of Quality Protein Maize (QPM)
- Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz)
- Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach
- Application of Near Infra-red Reflectance Spectroscopy (NIRS) in screening of fresh cassava (Manihot esculenta) storage roots for provitamin A carotenoids
- Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties